Quote from: Chris303 on February 16, 2008, 10:42 PM
Anytime I heat one of my cast iron baltis up till they are smoking hot and I pour my just cooked curry in and everything is sizzling and smoking ---- I get the SMELL and when I taste the curry I just poured in -- i get the TASTE.

That may be the case but it doesn't really explain where the "tatse" and "smell" come from as you get that if you have your curry in a takeaway plastic or foil container.

I get mine in a block from Tesco but all the local asian shops sell it as well. If you can't get it you can substitute palm sugar which is used in Thai recipes and is available from chinese shops and most supermarkets. Definitely worth a try as it adds a toffee-ish flavour that ordinary sugar doesn't give.

This one was bothering me so I finally managed to find out what this Tawa is, although I still can't help with a recipe!

Quote from: smokenspices on February 16, 2008, 03:17 PM
Perhaps it's the sugar that's wrong?

You should try jaggery (jaggery goor). It has a very intense flavour which is quite different to ordinary sugar, and as I suspect that all combinations of the other ingredients you mentioned are used in various BIR recipes you'll need to experiment to get the exact match for you.

You should also try runny honey and lime juice. So in all you've got about 10 different combinations there, you're going to be pathia'd out by the time you get through them!

Am I alone in thinking that this lack of "suitable" employees for the BIR trade is racism in reverse? Can you imagine the outcry if white run restaurants suddenly declared that Bangladeshis weren't suitable for employment. I just find it incredulous, and truly believe the Bangladeshis are complaining not because they can't get suitable staff but because they now can't get their cousins, brothers, uncles, etc. into the country on the false pretence that they are "needed" for the trade.

I really feel quite miffed about it, and I know that with a modicum of on the job training I and probably most others here would be up to the task if it suited them.

I'm not sure if it is as there seems to be a later version that was posted with a vindaloo recipe. I'll try this if no one can say definitely which one is the right one.

Can someone tell me where the definitive rajver base is please, I intend to make it tomorrow.

Quote from: Bobby Bhuna on February 12, 2008, 01:34 PM
Otherwise it's like being beaten in the face by an enormous Bounty bar!

Oh but what a way to go eh?

Quote from: Cory Ander on February 12, 2008, 02:10 AM
You can also successfully "tikka" vegetables too e.g. cauliflower, brocolli, mushrooms, potatoes, etc, etc...anything you like really....and fish of course (if you eat fish, that is?)

Paneer man..PANEER!

Quote from: nevjohnson on February 11, 2008, 07:49 PM
avocados ( sometime I am experimenting with in my curries)

I just can't see it somehow but, given your location it's a natural thing to try. Let us know how it goes.